Lasagna al Pesto is a fresh twist on the classic Italian favorite, layering tender pasta sheets with creamy ricotta, vibrant basil pesto, and melted mozzarella. It’s a dish that feels both comforting and bright, with the green pesto adding a lovely herby kick to the rich, cheesy layers.
I love making this lasagna when I want something a little lighter but still satisfying. The pesto brings such a fresh flavor that makes each bite feel special. Sometimes I mix in some sautéed mushrooms or spinach for a little extra texture and color, which always feels like a nice touch.
Serving this lasagna warm with a simple side salad or some crusty bread is my go-to way. It’s perfect for sharing with family or friends, especially on a cozy weekend dinner. Whenever I eat it, I feel like I’m getting the best of both worlds — classic comfort food and a bright pesto punch that keeps me coming back for more.
Key Ingredients & Substitutions
Basil Pesto: This is the star of the dish. Use fresh basil pesto for the best flavor. You can buy it pre-made or whip up homemade with basil, garlic, pine nuts, Parmesan, and olive oil. For a twist, swap basil for spinach or arugula to change the flavor.
Ricotta Cheese: Ricotta adds creaminess and lightness. If you don’t have ricotta, cottage cheese or cream cheese can work, though the texture will differ slightly. Mixing ricotta with some Parmesan boosts flavor.
Mozzarella Cheese: Mozzarella melts beautifully and gives that gooey texture. Fresh mozzarella is ideal, but shredded mozzarella works well too. For a sharper taste, add a little provolone or fontina.
Lasagna Sheets: No-boil sheets are convenient and save time. If using regular sheets, boil them first to avoid dryness. Gluten-free or whole-wheat lasagna sheets can substitute based on your dietary needs.
Ground Meat (Optional): Italian sausage or ground beef brings richness and a deeper savory flavor. For a vegetarian version, replace with mushrooms or lentils for a hearty texture.
How Do You Get the Layers Just Right in Pesto Lasagna?
Layering correctly helps the lasagna cook evenly and taste balanced. Here’s how you can nail it:
- Start with a thin layer of pesto on the bottom to prevent sticking and add flavor.
- Place lasagna sheets carefully to cover the entire base without gaps.
- Spread the ricotta mixture evenly over the sheets. Be gentle to avoid tearing the pasta.
- Add your meat or veggie layer thinly so it doesn’t overwhelm the dish.
- Drizzle pesto between layers for a bright, fresh hit in every bite.
- Top with plenty of mozzarella and Parmesan to create a golden, bubbly crust.
Cover the dish with foil for most of the baking time to trap steam and cook the layers through. Removing the foil near the end lets the top brown nicely without drying out the interior.
Equipment You’ll Need
- 9×13-inch baking dish – I like it because it’s the right size for even layering and easy to handle.
- Skillet – for cooking the meat and garlic; a non-stick makes cleanup easier.
- Mixing bowls – to combine ricotta with Parmesan and seasonings smoothly.
- Large spoon or spatula – for spreading layers evenly in the dish.
- Aluminum foil – helps trap steam during baking for a tender result.
Flavor Variations & Add-Ins
- Use cooked chicken or turkey instead of sausage for a leaner protein option.
- Add sautéed spinach, mushrooms, or roasted vegetables between layers for extra flavor and texture.
- Mix in some chopped sun-dried tomatoes or roasted red peppers for a sweet and smoky touch.
- Swap Parmesan for Pecorino cheese for a sharper, saltier flavor that enhances the pesto.
Lasagna al Pesto
Ingredients You’ll Need:
- 9 lasagna sheets (no-boil or pre-cooked)
- 1 cup basil pesto (store-bought or homemade)
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 cup whole milk or béchamel sauce (optional for creaminess)
- ½ lb ground Italian sausage or ground beef (optional)
- 2 cloves garlic, minced
- 1 tbsp olive oil
- Salt and black pepper, to taste
- Fresh basil leaves for garnish
- Cherry tomatoes (optional, for garnish or layering)
How Much Time Will You Need?
This recipe takes around 20 minutes to prepare and about 40 minutes to bake. Allow an additional 10 minutes for resting after baking, so plan for about 1 hour total from start to finish.
Step-by-Step Instructions:
1. Prepare the Meat (Optional):
In a skillet over medium heat, warm the olive oil. Add minced garlic and sauté for about 1 minute until fragrant. Add the ground sausage or beef, season with salt and pepper, and cook until browned and fully cooked. Set aside.
2. Mix the Cheeses:
In a bowl, mix the ricotta cheese with half of the grated Parmesan. Season with a pinch of salt and pepper. If you want it creamier, stir in the milk or béchamel sauce until smooth.
3. Assemble the Lasagna:
Lightly grease a baking dish. Spread a thin layer of pesto on the bottom. Lay down 3 lasagna sheets over the pesto. Spread half of the ricotta mixture over the noodles, then add half the cooked meat (if using). Drizzle some pesto over this, and sprinkle mozzarella cheese.
Repeat with another layer of 3 lasagna sheets, remaining ricotta mixture, meat, pesto, and mozzarella.
Finally, top with the last 3 lasagna sheets. Spread the remaining pesto on top, then cover with the remaining mozzarella and Parmesan cheese. If desired, add halved cherry tomatoes on top or inside the layers for extra color and flavor.
4. Bake the Lasagna:
Cover the dish with aluminum foil and bake at 375°F (190°C) for 25 minutes. Remove the foil and bake for another 15 minutes until the cheese is bubbly and golden brown.
5. Rest and Serve:
Let the lasagna rest for 10 minutes before slicing. Garnish with fresh basil leaves, then serve warm and enjoy!
Can I Use Frozen Pesto for This Lasagna?
Yes, frozen pesto works great! Just thaw it in the fridge overnight or at room temperature for about 30 minutes before using to make spreading easier and maintain the fresh flavor.
Can I Make Lasagna al Pesto Ahead of Time?
Absolutely! Assemble the lasagna, cover it tightly with foil, and refrigerate for up to 24 hours before baking. When ready, add an extra 5–10 minutes to the baking time to ensure it’s heated through.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) or microwave in short bursts to keep the layers intact and cheese melty.
Can I Make This Recipe Vegetarian?
Yes! Simply skip the meat and add sautéed mushrooms, spinach, or other veggies between the layers for hearty texture and flavor without sacrificing richness.